Venezuela-Style Parrillada Criolla
A celebration of fire, flavor, and tradition, this Venezuela-style Parrillada Criolla brings together a variety of meats grilled over wood or charcoal to develop deep, smoky flavor and golden caramelization. At its core, GOYA® Extra Virgin Olive Oil and GOYA® Panela – Brown Cane Sugar work in tandem to build depth and character from the very first step. The olive oil coats each cut to promote a rich, even sear, while the piloncillo lends a subtle sweetness that enhances caramelization on the grill. Finished with classic accompaniments like guasacaca sauce, tostones, mini arepas, and crispy yuca, it is a generous, smoky-sweet feast rooted in the spirit of gathering and sharing.
Total Time
85m
Prep Time:25m
Cook Time:1h 0m
Yields:8-10 Servings
Ingredients
GOYA® Extra Virgin Olive Oil, plus more for brushing
3 lbs.
sirloin cap (Picanha)
2 lbs.
skirt steak
4
bone-in pork chops, 3/4-inch to 1-inch-thick
4
bone-in skin-on chicken thighs
1 lb.
chorizo criollo links (about 5 links)
1 tbsp.
GOYA® Panela Brown Sugar Cane (cuadrada), grated or finely chopped (see tip below)
GOYA® Sea Salt, to taste
GOYA® Ground Black Pepper, to taste
For serving:
1 box
(16 oz.)
GOYA® Tostones – Fried Plantains, prepared and kept warm
Nata criolla, for serving
Prepared <a href="https://www.goya.com/en/recipes/mini-chorizo-arepa-sliders-with-guasacaca-sauce/">Guasacaca Sauce</a>
Prepared <a href="https://www.goya.com/en/recipes/mini-chorizo-arepa-sliders-with-guasacaca-sauce/">Mini Arepas</a>
Prepared <a href="https://www.goya.com/en/recipes/tropical-coleslaw/">Tropical Coleslaw</a>
Prepared <a href="https://www.goya.com/en/recipes/fried-yuca/">Fried Yuca</a>
Directions
Step 1
<p>Brush oil evenly over all sides of the sirloin cap, skirt steak, pork chops, chicken, and chorizo. Season all meats liberally with salt and pepper. Rub the pork chops all over with panela.</p>
Step 2
<p>Prepare a charcoal or wood grill with two heat zones: one side set to medium-low heat and the other to medium-high heat. Place the sirloin on the medium-low heat side of the grill. Grill, flipping occasionally, until golden brown and the internal temperature reaches 130°F for medium-rare or 150°F for medium-well, about 15 to 25 minutes. Let rest for at least 5 minutes before slicing against the grain.</p>
Step 3
<p>Place the skirt steak on the medium-high heat side of the grill. Grill, flipping occasionally, until golden brown and the internal temperature reaches 125°F for medium-rare, 135°F for medium, or 150°F for medium-well, about 5 to 8 minutes. Transfer to a cutting board and let rest for at least 5 minutes before slicing against the grain.</p>
Step 4
<p>Place the pork chops on the medium-high heat side of the grill. Grill, turning occasionally, for 7 to 9 minutes, until golden brown and an instant-read thermometer registers 145°F. Transfer to a cutting board and let rest for 10 minutes before serving.</p>
Step 5
<p>Place the chicken thighs, skin-side down, on the medium-high heat side of the grill. Grill, flipping occasionally, for 10 to 15 minutes, until golden brown, cooked through, and the internal temperature reaches 165°F. Transfer to a cutting board.</p>
Step 6
<p>Place the sausage on the medium-high heat side of the grill. Grill, turning occasionally, for 5 to 8 minutes, until golden brown and an instant-read thermometer registers 165°F. Transfer to a cutting board.</p>
Step 7
<p>Arrange the sliced sirloin and skirt steak, pork chops, chicken, and sausage on a large platter or board. Serve with mayo-ketchup, nata criolla, guasacaca sauce, mini arepas, tropical coleslaw, fried yuca, and tostones. Serve and enjoy.</p> <p><strong>Serving Suggestion:</strong><br /> Pair with papelón con limón, a traditional Venezuelan limeade, for a refreshing and authentically vibrant finish.</p>
Make Panela Easy to Work With
Panela or piloncillo can be very hard to chop. If needed, microwave for 10 to 30 seconds to soften, making it easier to chop or grate.
Make Panela Easy to Work With
<p>Panela or piloncillo can be very hard to chop. If needed, microwave for 10 to 30 seconds to soften, making it easier to chop or grate.</p>
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Venezuela-Style Parrillada Criolla
Prep Time: 25m
Total time: 85m
Yields: 8-10 Servings
<p>A celebration of fire, flavor, and tradition, this <em>Venezuela-style Parrillada Criolla</em> brings together a variety of meats grilled over wood or charcoal to develop deep, smoky flavor and golden caramelization. At its core, GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a> and GOYA® <a href="https://www.goya.com/en/products/panela-brown-sugar-cane-cuadrada/">Panela – Brown Cane Sugar</a> work in tandem to build depth and character from the very first step. The olive oil coats each cut to promote a rich, even sear, while the piloncillo lends a subtle sweetness that enhances caramelization on the grill. Finished with classic accompaniments like guasacaca sauce, tostones, mini arepas, and crispy yuca, it is a generous, smoky-sweet feast rooted in the spirit of gathering and sharing.</p>
Ingredients
GOYA® Extra Virgin Olive Oil, plus more for brushing
3 lbs.
sirloin cap (Picanha)
2 lbs.
skirt steak
4
bone-in pork chops, 3/4-inch to 1-inch-thick
4
bone-in skin-on chicken thighs
1 lb.
chorizo criollo links (about 5 links)
1 tbsp.
GOYA® Panela Brown Sugar Cane (cuadrada), grated or finely chopped (see tip below)
GOYA® Sea Salt, to taste
GOYA® Ground Black Pepper, to taste
For serving:
1 box (16 oz.)
GOYA® Tostones – Fried Plantains, prepared and kept warm
Nata criolla, for serving
Prepared <a href="https://www.goya.com/en/recipes/mini-chorizo-arepa-sliders-with-guasacaca-sauce/">Guasacaca Sauce</a>
Prepared <a href="https://www.goya.com/en/recipes/mini-chorizo-arepa-sliders-with-guasacaca-sauce/">Mini Arepas</a>
Prepared <a href="https://www.goya.com/en/recipes/tropical-coleslaw/">Tropical Coleslaw</a>
Prepared <a href="https://www.goya.com/en/recipes/fried-yuca/">Fried Yuca</a>
Directions
Step 1
<p>Brush oil evenly over all sides of the sirloin cap, skirt steak, pork chops, chicken, and chorizo. Season all meats liberally with salt and pepper. Rub the pork chops all over with panela.</p>
Step 2
<p>Prepare a charcoal or wood grill with two heat zones: one side set to medium-low heat and the other to medium-high heat. Place the sirloin on the medium-low heat side of the grill. Grill, flipping occasionally, until golden brown and the internal temperature reaches 130°F for medium-rare or 150°F for medium-well, about 15 to 25 minutes. Let rest for at least 5 minutes before slicing against the grain.</p>
Step 3
<p>Place the skirt steak on the medium-high heat side of the grill. Grill, flipping occasionally, until golden brown and the internal temperature reaches 125°F for medium-rare, 135°F for medium, or 150°F for medium-well, about 5 to 8 minutes. Transfer to a cutting board and let rest for at least 5 minutes before slicing against the grain.</p>
Step 4
<p>Place the pork chops on the medium-high heat side of the grill. Grill, turning occasionally, for 7 to 9 minutes, until golden brown and an instant-read thermometer registers 145°F. Transfer to a cutting board and let rest for 10 minutes before serving.</p>
Step 5
<p>Place the chicken thighs, skin-side down, on the medium-high heat side of the grill. Grill, flipping occasionally, for 10 to 15 minutes, until golden brown, cooked through, and the internal temperature reaches 165°F. Transfer to a cutting board.</p>
Step 6
<p>Place the sausage on the medium-high heat side of the grill. Grill, turning occasionally, for 5 to 8 minutes, until golden brown and an instant-read thermometer registers 165°F. Transfer to a cutting board.</p>
Step 7
<p>Arrange the sliced sirloin and skirt steak, pork chops, chicken, and sausage on a large platter or board. Serve with mayo-ketchup, nata criolla, guasacaca sauce, mini arepas, tropical coleslaw, fried yuca, and tostones. Serve and enjoy.</p> <p><strong>Serving Suggestion:</strong><br /> Pair with papelón con limón, a traditional Venezuelan limeade, for a refreshing and authentically vibrant finish.</p>
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